Puttanesca sauce pairs perfectly with most white fleshed fish. Sablefish also referred to as Butterfish or Black Cod, is a delicate tasting flaky fish sourced as wild in west coast waters stretching from Alaska to California. The fish is rich in flavor and high in Omega 3 fatty acids; the creamy textured Sablefish is available mid-March through mid-November.
Once filleted, there are endless preparation possibilities for buttery Sablefish. Ask your fishmonger to remove the row of pinbones that run through the center line of the flesh; this is easily done at home with a small pair of pliers. An added bonus for those of you who are timid in attempting a fish dish: the high fat content of Sablefish makes it almost impossible to overcook.
Sablefish with Puttanesca is perfect when you want to serve fish for a small group of friends. The Puttanesca Sauce can be made in advance and the actual preparation for the fish is minimal. The finished dish can be served over or along a side a plate of spaghetti.
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- 2 pounds of fresh Sablefish fillets, pin bones removed
- ¼ cup unbleached all purpose flour
- 2 peeled cloves of garlic
- 3 Tbs. olive oil
- Freshly ground black pepper
- 1½ cup of Puttanesca sauce
- 3 Tbs Italian parsley leaves, chopped
- If your fishmonger has not removed the pinbones from the fish and you are skittish of bones in fish fillets you will need to remove them yourself. Place the fresh Sable fillet on a work surface skin side down and run your fingers over the center line of flesh to feel for pinbones. Using a small pliers, pull out the bones and discard.
- Season both sides of the fish will salt and freshly ground black pepper. Spread the flour on a plate and press the flesh side of the fish into the flour to coat it lightly.
- Gently heat the Puttanesca Sauce.
- Select a skillet large enough to hold all of the fish, add the olive oil & garlic and heat over a medium flame. After two or three minutes the oil will be flavored by the garlic.
- Place the Sable fillets, flesh side down into the hot pan, sear for 3 minutes. Flip, skin side down using a long spatula and fork to guide you. Continue to cook for an additional 2 minutes.
- Add the 1½ cup of Puttanesca sauce to the skillet, cover and simmer for 2 to 3 minutes. Remove the cover, turn the heat to medium-high and simmer for an additional minute.
- Garnish the dish with the chopped parsley and serve immediately.
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